Buy:GS ISO 7304-2:2013
Alimentary pasta produced from durum wheat semolina
Estimation of cooking quality by sensory analysis - Part 2: Routine method
Scope
This part of GS ISO 7304 specifies a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of long, solid strands (e.g. spaghetti) or short, hollow strands (e.g. macaroni) produced from durum wheat semolina.
Edition Number
1
Price in Ghana Cedis
160
Number of Pages
12
ICS Number
67.060
Technical Committee Name
GSA/TC 1 - Food